This oven-baked, 4-ingredient Amish-style summer squash pasta is the kind of weeknight dinner that quietly earns a permanent spot in the rotation. The method is almost startlingly simple: dry penne goes straight into a deep baking dish, you scatter diced raw summer squash over the top, then add just two more pantry-friendly ingredients before the oven does all the work. The approach is inspired by the practical, no-fuss baked casseroles you see in Amish and Midwestern church cookbooks—recipes built to feed a family with minimal prep and reliable, comforting results.
Serve this pasta straight from the baking dish with a big green salad dressed in a bright vinaigrette to balance the richness of the cheese and cream. Warm crusty bread or soft dinner rolls are great for soaking up the saucy bits at the bottom of the pan. If you’d like a protein alongside, simple roasted chicken, grilled sausages, or pan-seared pork chops fit the same homey, Amish-country comfort profile without competing with the gentle sweetness of the summer squash.
Oven-Baked Amish Summer Squash PenneServings: 4-6
Ingredients
12 ounces dry penne pasta
4 cups diced raw summer squash (yellow squash and/or zucchini, 1/2-inch dice)
3 cups whole milk (or 2%, but not skim)
2 cups shredded mild cheese (such as Colby Jack or mild cheddar), loosely packed
Directions
Preheat your oven to 375°F (190°C). Lightly grease a deep 9x13-inch baking dish (or similar 3-quart casserole) with a bit of oil or butter to help prevent sticking.
Spread the dry penne pasta evenly in the bottom of the baking dish. The pasta should sit in a fairly even layer so it cooks uniformly in the oven.
Scatter the diced raw summer squash evenly over the dry pasta. Aim for an even blanket of squash so every bite gets some vegetable; this is exactly that hands-on, simple step you’d see in a home cook’s kitchen.
In a large measuring cup or bowl, whisk the milk with 1 1/2 cups of the shredded cheese until the cheese is evenly distributed. You don’t need the cheese to dissolve; you’re just combining it so it bakes into a creamy sauce around the pasta.
Slowly pour the milk-and-cheese mixture over the squash and pasta, making sure to cover as much of the pasta as possible. Gently shake or tap the dish on the counter so the liquid settles down into the pasta and there are no large dry pockets.
Cover the baking dish tightly with foil, tenting it slightly so it doesn’t press down into the cheese mixture. Bake, covered, for 35–40 minutes, until the pasta is mostly tender and the squash is soft when pierced with a fork.
Remove the foil and sprinkle the remaining 1/2 cup shredded cheese evenly over the top. Return the dish to the oven, uncovered, and bake for another 10–15 minutes, until the cheese on top is melted, lightly browned in spots, and the sauce is bubbling around the edges.
Let the pasta rest for 5–10 minutes before serving. This short rest allows the sauce to thicken slightly and makes it easier to scoop neat portions. Taste and, if you like, finish with a light sprinkle of salt and freshly ground black pepper at the table.
Variations & Tips
For extra flavor without adding more ingredients to the main list, you can season the milk-and-cheese mixture with pantry staples like 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of garlic powder or dried Italian herbs before pouring it over the pasta. If you don’t have Colby Jack or mild cheddar, any good melting cheese works: Monterey Jack, mozzarella, or a young Gouda will all give you a similar creamy finish. To lean more into the Amish-casserole feel, stir in 1/2 cup of sour cream or plain Greek yogurt with the milk for extra tang and richness, or top the finished dish with buttered breadcrumbs for a crunchy crust. For added protein, fold in 1–1 1/2 cups of cooked, diced chicken or ham when you scatter the squash over the pasta. If you prefer a lighter dish, you can use 2% milk and reduce the cheese slightly, knowing the sauce will be a bit less thick. Food safety tips: Always use pasteurized milk and keep dairy refrigerated until you’re ready to assemble the dish. Dice the squash with a clean knife and cutting board, wash your hands before and after handling ingredients, and refrigerate leftovers within 2 hours of baking. Reheat leftovers to an internal temperature of 165°F (74°C) before serving, and consume refrigerated leftovers within 3–4 days.
